Winter Salad for 5/6 users (embedded recipe)

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Resend for 5/6 users with the dressing recipe embedded. Disregard for 4.0

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<?xml version= " 1.0 " standalone= " yes " encoding= " ISO-8859-1 " ?>

<!DOCTYPE mx2 SYSTEM " mx2.dtd " >

<mx2 source= " MasterCook 6.0 " date= " March 16, 2002 " >

<Summ>

<Nam>

Winter Greens with Blue Cheese and Pine Nuts

</Nam></Summ>

<RcpE name= " Winter Greens with Blue Cheese and Pine Nuts " author= " Weight

Watchers and The Culinary Institute of America " >

<Serv qty= " 4 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Salads

</CatT>

<CatT>

Weight Watchers

</CatT>

</CatS>

<IngR name= " cooking spray " ></IngR>

<IngR name= " red onion " unit= " large " qty= " 1 " >

<IPrp>

sliced 1/4 & quot; thick

</IPrp>

</IngR>

<IngR name= " Port Wine Vinaigrette " unit= " cup " qty= " 1/2 " code= " R " ></IngR>

<IngR name= " belgian endive spears " qty= " 12 " >

<INtI>

902235

</INtI>

</IngR>

<IngR name= " torn arugula " unit= " cups " qty= " 1 1/2 " >

<IPrp>

rinsed

</IPrp>

<INtI>

900048

</INtI>

</IngR>

<IngR name= " torn spinach " unit= " cups " qty= " 1 1/2 " >

<IPrp>

rinsed

</IPrp>

</IngR>

<IngR name= " torn frisee (curly endive) " unit= " cup " qty= " 1 " >

<IPrp>

rinsed

</IPrp>

<INtI>

3428

</INtI>

</IngR>

<IngR name= " torn radicchio " unit= " cup " qty= " 1/2 " >

<IPrp>

rinsed

</IPrp>

<INtI>

1221

</INtI>

</IngR>

<IngR name= " crumbled bleu cheese " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " pine nuts " unit= " tablespoons " qty= " 2 " >

<IPrp>

toasted

</IPrp>

</IngR>

<DirS>

<DirT>

Spray the broiler rack with nonstick spray; preheat the broiler. Broil

onion sliches 5 inches from heat until browned and tender, 2-3 minutes per

side. Keep warm.

</DirT>

<DirT>

Heat the vinaigrette in a small saucepan; keep warm.

</DirT>

<DirT>

Arrange the endive, arugula, spinach, frisee, and radicchio on warm plates.

Arrange the onion slices over the greens. Sprinkle on the bue cheese and

pine nutes. Drizzle the salads with the warm dressing and serve at once.

</DirT>

</DirS>

<Srce>

Great Cooking Every Day, p. 30

</Srce>

<AltS label= " Formatted by " source= " Terri " />

<CpyR>

2001, Weight Watchers International, Inc.

</CpyR>

<TTim elapsed= " 0:15 " />

<RatS>

<RatE name= " Points " value= " 4 " />

</RatS>

<Note>

Slightly sweet Port Wine Vinaigrette is the perfect contrast to sharp blue

cheese and slightly bitter greens in this warm winter salad. Feel free to

substitute a dash of oil and vinegar if you don & apos;t have time to make

the dressing. & #013; & #010; & #013; & #010;Use best quality bleu cheese for max

flavor. & #013; & #010;I & apos;ve never managed to serve dressing warm; good

anyway. I also usually end of skipping the onion (mostly because I

don & apos;t always have). & #013; & #010; & #013; & #010;Nutrition with dressing:

179 Cal; 14g fat; 4 g sat fat; 13 mg Chol; 294 mg Sod; 7 g Carb; 2 g

Fiber; 6 g Protein; 134 Calcium

</Note>

</RcpE>

<RcpE name= " Port Wine Vinaigrette " author= " Weight Watchers with Culinary

Institute of America " >

<Serv qty= " 8 " />

<PrpT elapsed= " 0:05 " />

<CatS>

<CatT>

Salad Dressings

</CatT>

<CatT>

Weight Watchers

</CatT>

</CatS>

<IngR name= " vegetable broth " unit= " cup " qty= " 1/4 " >

<IPrp>

plus 2 tablespoons

</IPrp>

</IngR>

<IngR name= " tawny port wine " unit= " cup " qty= " 1/4 " >

<INtI>

4594

</INtI>

</IngR>

<IngR name= " arrowroot " unit= " teaspoons " qty= " 2 " ></IngR>

<IngR name= " red wine vinegar " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " walnut oil " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " salt " unit= " teaspoon " qty= " 1/8 " ></IngR>

<IngR name= " crushed black pepper " unit= " pinch " >

<INtI>

161

</INtI>

</IngR>

<DirS>

<DirT>

Bring 1/4 cup of broth and the port to a boil in a saucepan. Whisk

together the remaining 2 T broth and the arrowroot in a small cup. Slowly

add the arrowroot mixture to the boiling broth mixture; stirring constantly

until thickened, about 1 minutes. Remove from the heat; stir in the

vinegar, and let cool completely.

</DirT>

<DirT>

Gradually whisk in the oil, then season with the salt and pepper.

Refrigerate the vinaigrette, in an air-tight container for up to 4 days.

</DirT>

</DirS>

<Srce>

Great Cooking Every DAy

</Srce>

<AltS label= " Formatted by " source= " Terri " />

<CpyR>

2001, Weight Watchers International, Inc.

</CpyR>

<Yield unit= " cup " qty= " 1.000000 " />

<TTim elapsed= " 0:30 " />

<RatS>

<RatE name= " Points " value= " 2 " />

</RatS>

<SrvI>Winter Greens with Blue Cheese and Pine Nuts (see Recipe)

</SrvI>

<Note>

Port wine gives this dressing its complex, deep flavor. The contract of

walnut oil to slightly sweet port makes this dressing an intriguing

complement to most salads; it can also be used as a marinade for

meats. & #013; & #010; & #013; & #010;Needs generous salt and pepper.

</Note>

</RcpE></mx2>